B
Brian Wood
Guest
Lemon Curd
2 lemons 225gms lump or granulated sugar 75 gm butter 3 eggs
Wash and dry the lemons (don t use the waxed ones!). Grate
the rind, or peel it into strips; squeeze out all the juice
(if the lemons are skinny you can add a little fresh lemon
juice). Put the rind, juice and sugar into the top of a
double boiler (you can use a basin, in a saucepan of
simmering water, but the basin should not touch the water)
and stir occasionally until sugar is fully dissolved. Leave
to cool. Beat the eggs lightly and pour the cooled mixture
over them. Strain it back into the basin and place over a
gentle heat. Stir frequently with a wooden spoon until the
mixture begins to thicken. When it coats the back of the
spoon lightly, pour into small jars, taking care to fill to
the brim. Cover and label. Clearly, this can be scaled up
if you wish.
Variants Grapefruit curd. Substitute 2 grapefruit and use
250 gm sugar and 100g butter.
Orange Curd. Use 2 oranges, and add the juice of 1 lemon.
Use only 50gm butter and melt in the double boiler (or basin
over water) before adding the rind, juices and sugar
Apricot Curd
225 gms dried apricots grated rind and juice of 2 lemons 700
gms granulated sugar 175 gms butter 2 eggs
Soak apricots overnight then cook until tender, using as
little water as possible. Flavour is best if cooked in a
tightly covered dish in a very cool oven at 120 cup for 40
minutes. Strain off excess water and puree well in a
blender. Put fruit into double boiler with the rind, juice,
sugar and butter and stir until sugar dissolves. Beat eggs
lightly and add to mixture. Continue heating and stirring
until mixture thickens. Pot as before.
--
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Please allow several days for your submission to appear.
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2 lemons 225gms lump or granulated sugar 75 gm butter 3 eggs
Wash and dry the lemons (don t use the waxed ones!). Grate
the rind, or peel it into strips; squeeze out all the juice
(if the lemons are skinny you can add a little fresh lemon
juice). Put the rind, juice and sugar into the top of a
double boiler (you can use a basin, in a saucepan of
simmering water, but the basin should not touch the water)
and stir occasionally until sugar is fully dissolved. Leave
to cool. Beat the eggs lightly and pour the cooled mixture
over them. Strain it back into the basin and place over a
gentle heat. Stir frequently with a wooden spoon until the
mixture begins to thicken. When it coats the back of the
spoon lightly, pour into small jars, taking care to fill to
the brim. Cover and label. Clearly, this can be scaled up
if you wish.
Variants Grapefruit curd. Substitute 2 grapefruit and use
250 gm sugar and 100g butter.
Orange Curd. Use 2 oranges, and add the juice of 1 lemon.
Use only 50gm butter and melt in the double boiler (or basin
over water) before adding the rind, juices and sugar
Apricot Curd
225 gms dried apricots grated rind and juice of 2 lemons 700
gms granulated sugar 175 gms butter 2 eggs
Soak apricots overnight then cook until tender, using as
little water as possible. Flavour is best if cooked in a
tightly covered dish in a very cool oven at 120 cup for 40
minutes. Strain off excess water and puree well in a
blender. Put fruit into double boiler with the rind, juice,
sugar and butter and stir until sugar dissolves. Beat eggs
lightly and add to mixture. Continue heating and stirring
until mixture thickens. Pot as before.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/